Miso ramen with beef, mushrooms and greens recipe
Preparation time: 20 min
2 tbsp miso paste
2x 5cm (1in) piece fresh ginger, finely sliced into matchsticks
1 star anise
150g (5oz) udon noodles
2 sirloin steaks
2 tbsp olive oil
100g (3 1/2oz) shitake mushrooms, halved, if large
100g (3 1/2oz) chestnut mushrooms, sliced
1 x 200g pack baby leaf greens, finely shredded
1 red chilli, finely sliced
6 spring onions, finely sliced
small bunch coriander, stalks chopped
1.Fill a large pan with 1ltr (1 3/4pt) freshly boiled water and stir in the miso. Add the ginger and star anise, then leave to simmer over a low heat. Meanwhile, cook the noodles following the packet instructions; drain.
2.Heat a heavy-based frying pan over a high heat until smoking. Lightly oil the steaks with a little of the olive oil and season well. Cook, for 2-3 minutes on each side (or 1-2 minutes, for rare meat), until browned but still pink in the middle. Remove and set aside to rest.
3.Add the mushrooms and greens to the miso broth and continue simmering for 5 minutes. Meanwhile, heat the remaining oil in a separate pan and fry the chilli, spring onions and coriander stalks, until just softened.
4.Slice the steaks thinly. Divide the noodles between 4 bowls and ladle over the broth. Top each with the steak strips, chilli mixture and remaining coriander. Serve immediately.